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陈皮生物活性成分及其保健功能研究进展
引用本文:吕晨豪,李俊健,陈昶安,等. 发酵陈皮水提物体外抗氧化活性及对秀丽隐杆线虫抗衰老作用[J]. 食品工业科技,2023,44(17):428−437. doi: 10.13386/j.issn1002-0306.2022110162.
作者姓名:吕晨豪  李俊健  陈昶安  何致霖  杜冰  黎攀
作者单位:1.华南农业大学食品学院,广东广州 510642;2.岭南现代农业科学与技术广东省实验室,广东广州 510642
基金项目:广东省现代农业产业技术体系创新团队建设专项资金(2019KJ125)。
摘    要:本研究以陈皮为原料,使用乳酸芽孢杆菌DU-106进行发酵,探讨了发酵陈皮水提取物(Fermented Water Extract, FWE)和未发酵陈皮水提取物(Water Extract, WE)的主要成分、体外抗氧化活性及其对秀丽隐杆线虫抗衰老作用的变化情况。测定两种水提物的总黄酮、总多酚和总糖的含量;采用1,1-二苯基-2-三硝基苯肼(2,2-diphenyl-1-picrylhydrazyl, DPPH)自由基清除率、羟基自由基清除率、亚铁离子螯合率和总还原能力四个指标对比两种水提物的体外抗氧化活性;以低(1 mg/mL)、中(3 mg/mL)、高(5 mg/mL)三个剂量的两种水提物为样品饲喂秀丽隐杆线虫,评价两种水提物的体内抗氧化活性。研究结果表明,FWE的总黄酮含量极显著高于WE组(P<0.01),达8.42%±0.25%;两种水提物均有一定的体外抗氧化活性,且FWE效果优于WE;线虫实验表明陈皮水提物对线虫生育率无显著影响(P>0.05),中、高剂量FWE组的抗热应激能力和抗氧化应激能力显著高于WE组(P<0.05),延长了线虫的最大寿命(P<0.05),其中氧化应激实验中高剂量组FWE组的最大寿命达(4.30±0.00) h,相比WE组延长了16.22%。此外,FWE组在提升线虫运动能力、体内抗氧化酶活性及降低活性氧、丙二醛水平等方面均优于WE组。综上所述,乳酸芽孢杆菌发酵可提高陈皮水提取物的抗氧化活性及其延长秀丽隐杆线虫寿命的能力。

关 键 词:乳酸芽孢杆菌DU-106  发酵  陈皮  抗氧化  秀丽隐杆线虫
收稿时间:2022-11-16

The role of curcumin in aging and senescence: Molecular mechanisms
LÜ Chenhao, LI Junjian, CHEN Chang'an, et al. Anti-aging and in Vitro Antioxidant Effects of Water Extracts of Fermented Pericarpium Citri Reticulatae on Caenorhabditis elegans[J]. Science and Technology of Food Industry, 2023, 44(17): 428−437. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110162.
Authors:LÜ Chenhao  LI Junjian  CHEN Chang'an  HE Zhilin  DU Bing  LI Pan
Affiliation:1.Colloge of Food, South China Agricultural University, Guangzhou 510642, China;2.Guangdong Laboratory for Lingnan Modern Agriculture University, Guangzhou 510642, China
Abstract:Compared to unfermented water extract (WE) of Pericarpium Citri Reticulatae (PCR), the effects of Bacillus sp. fermentation on the main components and in vitro antioxidant activity of water extract (FWE) of PCR and its prolongation of the lifespan of Caenorhabditis elegans (C. elegans) were investigated. The total flavonoids, total polyphenols and total sugars of the two water extracts were determined. The in vitro antioxidant activities of two water extracts were compared using four indicators: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging rate, hydroxyl radical scavenging rate, ferrous ion chelating rate and total reducing capacity. The in vivo antioxidant activity of the two water extracts was evaluated by feeding the C. elegans at low (1 mg/mL), medium (3 mg/mL) and high (5 mg/mL) doses. The results showed that the total flavonoid content of FWE was significantly higher than that of the WE group (P<0.01), reaching 8.42%±0.25%. Both FWE and WE had in vitro antioxidant activity, and FWE was more effective than WE. The C. elegans experiments have shown that the two water extracts have no significant effect on C. elegans fertility (P>0.05), and that the maximum lifespan and resistance to heat stress and oxidative stress of the medium- and high-dose FWE group were significantly higher than those of the WE group (P<0.05), in particular, the maximum life span of the high-dose FWE group in the oxidative stress experiment reached (4.30±0.00) h, which was 16.22% longer compared to the WE group. In addition, the FWE group was superior to the WE group in enhancing Caenorhabditis elegans motility, antioxidant enzyme activity in vivo and reducing reactive oxygen species (ROS) and Malondialdehyde (MDA) levels. In conclusion, the fermentation of Bacillus sp. improved the antioxidant activity of the water extract of PCR and its ability to prolong the lifespan of C. elegans.
Keywords:Bacillus sp. DU-106  fermentation  Pericarpium Citri Reticulatae (PCR)  antioxidant  Caenorhabditis elegans (C. elegans)
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